Green Salad Bowl
Serves 2, Cook None
- 100g kale, shredded
- 300g broccoli, chopped into small florets
- 3⁄4 cup pre-cooked quinoa
- 1⁄2 cup chopped continental parsley
- 2 celery stalks, diced
- 30g roasted almonds, chopped
- 30g pumpkin seeds
- 2 tbs lemon juice
- Salt & pepper, to taste
Place kale and broccoli in a medium bowl, submerge in boiling water and cover with a saucer and set aside.
Drain after 5 minutes and pat dry.
Place all ingredients in a large bowl and season with salt and pepper.
Toss to combine and serve.
You can top with a dressing of choice.